The new practical housekeeping

not only prevent their juices from dropping into the fire when being cooked, but force them into the enclosed steaks. Place the meat then on a double wire broiler and cook for from ten to fifteen minutes over a bed of hot coals, turning the broiler every minute or two. The outside of the slices from the round will be done to a crisp. Before serving, draw the thread binding them together, and lift carefully off the upper slice, placing it with the crisp side down on a platter. Remove the steaks to a hot dish and spread over them all of the mushrooms. Scrape with a spoon the inside of each slice of the round, obtaining a quantity of rich juice, which pour over the steaks. If a gravy is desired, turn this juice into a saucepan, add a portion of the mushrooms, a piece of butter the size of an egg and a gill beef stock ; when it boils pour it over the steak. Oyster Steaks. — Cut beefsteak into pieces two inches square, or about the size of large oysters, bread them and fry a nice brown by immersing in hot lard as Croquettes. Porky Veat and Mutton may be fried same way. Or they may be dipped in a batter and fried as above. Beef steak Pie. —Cut three pounds rump steak into pieces about three inches long and two wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pudding dish. Between each layer sprinkle a seasoning of salt, pepper, and when liked, a small pinch cayenne or some chopped parsley. Fill the dish with sufficient meat to support the crust, and to give it a nice raised appearance when baked. Pour in enough water to half fill the dish, and border it with paste (see pastry) ; brush it over with a little water and put on the cover ; slightly press in edges with thumb, and trim off close to dish. Ornament pie with leaves, or pieces of Paste cut in any shape that fancy may direct, brush it over with the egg Glaze, cut a hole in top of crust, and bake in a hot oven for about an hour and a half. Or first prepare seasoning of three parts salt and one part black pepper, with just a dash of ground nutmeg, and season with it enough thin slices of nice tender steak to fill the dish, which must be lined with paste ; sprinkle slices with chopped parslev and roll up, passing a small wooden skewer or wooden toothpick through each to hold in place. When dish is full add enough water to make a good gravy and lay on top slices of hard boiled eggs, cover with the crust, wash over with beaten eggs and bake in moderate oven. Should be done when it has baked twenty minutes. For another nice pie take slices of beef cut very thin and a few thicker pieces out of a loin of pork. Spread slices of beef with potatoes, chopped onion and fine herbs ; roll up and tie with thread. Pack the meat into dish with parsley between each layer ; pour a little gravy over the whole, season liberally and bake under a light crust, Beefsteak pies may be flavored with oysters, mushrooms, minced onions, etc., and the crust may be made of suet instead of lard or :#•*' Stuffed Brisket of Beef, — Wash a brisket of corned beef in cold water, cut out bone, spread a bread and onion dressing over it, roll it up and tie securely, then roll the beef in a cloth, tie the ends of the cloth, and again a few inches from each end. Put it into enough boiling water ^_